The crab shell (Portunus pelagicus) has many benefits, one of the benefits is the used in the manufacture of chitooligosaccharides. The crab shell was chosen because it contains 20- 30% chitin inside. Chitin can be processed into chitosan and then hydrolyzed into chitooligosaccharides using enzymes. This study aims to determine the type of enzyme that is effective in the process of hydrolyzing chitooligosaccharides with various enzymes are the α-amylase, lipase, cellulase, chitosanase and a combination of enzymes are chitosanase α-amylase, chitosanase lipase, and cellulase chitosanase. The observation data were analyzed using ANOVA. The results showed that the best chitooligosaccharides obtained resulting from the hydrolysis of a combination of cellulase chitosanase enzymes which had the best characteristics, namely the highest degree of deacetylation of 94.95%, the lowest molecular weight of 3.54 KDa, the antioxidant activity of the DPPH method was 5.21 ( µmol TE/g), the FRAP antioxidant method was 2.27 (µmol TE/g), the diameter of the inhibition area (DDH) was 7.30 mm in Staphylococcus aureus bacteria and 15.9 mm in Salmonella typhosa bacteria. From these results, it can be known that this chitooligosaccharide is more effective in inhibiting the growth. The Gram-positive bacteria was compared to gram-negative bacteria.
{"title":"Antioxidant and Antibacterial Activities of Hydrolysate Chitooligosacharides in Crab Shell (Portunus Pelagicus) from Degradation of Chitosanase, α-Amylase, Lipase and Cellulase Enzymes","authors":"Siska Amellia, D. Rosida","doi":"10.33555/jffn.v4i2.112","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.112","url":null,"abstract":"The crab shell (Portunus pelagicus) has many benefits, one of the benefits is the used in the manufacture of chitooligosaccharides. The crab shell was chosen because it contains 20- 30% chitin inside. Chitin can be processed into chitosan and then hydrolyzed into chitooligosaccharides using enzymes. This study aims to determine the type of enzyme that is effective in the process of hydrolyzing chitooligosaccharides with various enzymes are the α-amylase, lipase, cellulase, chitosanase and a combination of enzymes are chitosanase α-amylase, chitosanase lipase, and cellulase chitosanase. The observation data were analyzed using ANOVA. The results showed that the best chitooligosaccharides obtained resulting from the hydrolysis of a combination of cellulase chitosanase enzymes which had the best characteristics, namely the highest degree of deacetylation of 94.95%, the lowest molecular weight of 3.54 KDa, the antioxidant activity of the DPPH method was 5.21 ( µmol TE/g), the FRAP antioxidant method was 2.27 (µmol TE/g), the diameter of the inhibition area (DDH) was 7.30 mm in Staphylococcus aureus bacteria and 15.9 mm in Salmonella typhosa bacteria. From these results, it can be known that this chitooligosaccharide is more effective in inhibiting the growth. The Gram-positive bacteria was compared to gram-negative bacteria.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"9 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90718922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to determine the effect of consumption of lesser yam synbiotic yoghurt on glucose levels and blood lipid profiles of metabolic syndrome rats. Synbiotic yoghurt has positive effect on health such as increasing body immunity, lowering blood glucose and cholesterol levels. In this study, lesser yam synbiotic yoghurt was made from cow's milk and lesser yam extract with (1:1) proportion, sugar, skim milk and starter of lactic acid bacteria and then followed by bioassay test using experimental rats. The results showed that lesser yam synbiotic yoghurt can reduce glucose levels and improve the blood lipid profile of rats. The best treatment is to give 4 ml of synbiotic yoghurt per day which can reduce glucose levels and total blood cholesterol of metabolic syndrome rats. It can be concluded that lesser yam synbiotic yoghurt which had high levels of dietary fiber and inulin, had hypoglycemic and hypocholesterolemic effect.
{"title":"Hypoglycemic and Hypocholesterolemic Effects of Lesser yam Synbiotic Yoghurt (Dioscorea Esculenta L) on Metabolic Syndrome Wistar Rats","authors":"S. S. Santi, Santi Rosida.","doi":"10.33555/jffn.v4i2.111","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.111","url":null,"abstract":"This study aims to determine the effect of consumption of lesser yam synbiotic yoghurt on glucose levels and blood lipid profiles of metabolic syndrome rats. Synbiotic yoghurt has positive effect on health such as increasing body immunity, lowering blood glucose and cholesterol levels. In this study, lesser yam synbiotic yoghurt was made from cow's milk and lesser yam extract with (1:1) proportion, sugar, skim milk and starter of lactic acid bacteria and then followed by bioassay test using experimental rats. The results showed that lesser yam synbiotic yoghurt can reduce glucose levels and improve the blood lipid profile of rats. The best treatment is to give 4 ml of synbiotic yoghurt per day which can reduce glucose levels and total blood cholesterol of metabolic syndrome rats. It can be concluded that lesser yam synbiotic yoghurt which had high levels of dietary fiber and inulin, had hypoglycemic and hypocholesterolemic effect.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75140409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hermawati Nur Zulaikha, Rendy Dijaya Muliadi, F. Kartawidjajaputra, L. Antono
Exploration towards food with cholesterol-lowering property would be beneficial to reduce the incidents of cardiovascular caused by increasing number of people with hypercholesterolaemia. As much as 42 participants with total cholesterol (TC) levels ≥4.92 mmol/L were studied in a three-arms parallel intervention trial. As much as 72g soy nuts and 66g tempeh were consumed daily (25g soy protein/day) for six weeks, while control group was not given any sample. TC level and body composition were measured before and after the treatment for all groups. In soy nuts group, lower TC level was observed (-0.85±0.82 mmol/L, p<0.05) compared to the control group. Meanwhile in tempeh group, non-significant lower TC level was also observed (-0.40±1.19 mmol/L). Differences in body composition parameters were also measured and resulted in significant lower body weight, fat, and visceral fat in soy nuts group (p<0.05) while in tempeh group, only body weight and waist circumference were significantly decreased (p<0.05). This study suggested that daily consumption of soy nuts and tempeh containing 25g soy protein for six weeks showed a tendency to lower TC levels in hypercholesterolaemic-Indonesian participants. A more significant effect might be observed in subject with higher TC levels; and thus, further study is encouraged.
{"title":"Cholesterol-lowering Effect of Soy Nuts and Tempeh on Hypercholesterolemic Subjects","authors":"Hermawati Nur Zulaikha, Rendy Dijaya Muliadi, F. Kartawidjajaputra, L. Antono","doi":"10.33555/jffn.v4i2.100","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.100","url":null,"abstract":"Exploration towards food with cholesterol-lowering property would be beneficial to reduce the incidents of cardiovascular caused by increasing number of people with hypercholesterolaemia. As much as 42 participants with total cholesterol (TC) levels ≥4.92 mmol/L were studied in a three-arms parallel intervention trial. As much as 72g soy nuts and 66g tempeh were consumed daily (25g soy protein/day) for six weeks, while control group was not given any sample. TC level and body composition were measured before and after the treatment for all groups. In soy nuts group, lower TC level was observed (-0.85±0.82 mmol/L, p<0.05) compared to the control group. Meanwhile in tempeh group, non-significant lower TC level was also observed (-0.40±1.19 mmol/L). Differences in body composition parameters were also measured and resulted in significant lower body weight, fat, and visceral fat in soy nuts group (p<0.05) while in tempeh group, only body weight and waist circumference were significantly decreased (p<0.05). This study suggested that daily consumption of soy nuts and tempeh containing 25g soy protein for six weeks showed a tendency to lower TC levels in hypercholesterolaemic-Indonesian participants. A more significant effect might be observed in subject with higher TC levels; and thus, further study is encouraged.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84680532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Gede, Arie Mahendra Putra, L. Wrasiati, Dewa Ayu, Anom Yuarini, I.G.A.M. Wrasiati L.P Putra
Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.
{"title":"Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food","authors":"I. Gede, Arie Mahendra Putra, L. Wrasiati, Dewa Ayu, Anom Yuarini, I.G.A.M. Wrasiati L.P Putra","doi":"10.33555/jffn.v4i2.102","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.102","url":null,"abstract":"Palm sugar is a product made from the sap of lontar tree flowers. Palmira Indonesia has started to develop palm sugar products in the form of powder and drinks. The addition of lemongrass stalks can be used as an alternative to improve product characteristics. This study aims to determine the effect of adding lemongrass stalks and to obtain the sensory characteristics of the lemongrass palm sugar herbal drink. This research was conducted using a completely randomized experimental design with the proportion of lemongrass stalks (0%, 5%, 10%, 15%, 20%, and 25%). The data were analyzed by analysis of variance. If significant, then proceed with Duncan's Multiple Range Test. The results showed the addition of lemongrass had a very significant effect on the scoring test of taste attributes, significantly on the hedonic test of the taste attributes and not significantly on the hedonic test of the color attribute, total acceptance, and the scoring test of the color attribute. The best treatment that can be used to make a lemongrass-sugar palm herbal drink is a 10% addition of lemongrass stalks. The panelist's acceptance of the treatment was liked for taste, color, and total acceptance attributes with the taste scoring criteria being balanced brown sugar and lemongrass and color scoring criteria being red. This treatment was also containing an antioxidant activity was 69.64% with an IC50 was 694.50 ppm, a total dissolved solid was 0.52 Brix, and a color characteristic of L* 26.9, a* 23.16, and b* 37.1 with red oxide criteria.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75767556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Rifqi, Muhammad Luthfan Haziman, Praboyo Ardin Islamawan, H. Hariadi, Dandy Yusuf
Beta-carotene is a pigment that occurs widely and abundantly in nature. Beta-carotene can be found in some fruits and vegetables. Commonly, beta-carotene consistently bonds to other carotenoid compounds. Beta-carotene is a powerful colorant with beneficial effects on human health due to its ability to radical scavenging. Beta-carotene is obtained through the process of extraction with suitable solvent. The extraction method influenced the profile and quality of beta-carotene. The sonochemical approach using ultrasound, microwaves, and ohmic heating is eco-friendly and helps decrease the amount of solvent used, reduce the extraction time, increase the yield of beta-carotene from the sources, and increase the efficiency of the food applied. It is easier for consumers to accept natural dyes with high stability and efficiency. The present review describes detailed information about the quality of beta-carotene extract, isolation methods, and factors that affect the efficiency of natural food colorants applied to food products, which is helpful for the further development of food product formulations.
{"title":"Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review","authors":"M. Rifqi, Muhammad Luthfan Haziman, Praboyo Ardin Islamawan, H. Hariadi, Dandy Yusuf","doi":"10.33555/jffn.v4i2.92","DOIUrl":"https://doi.org/10.33555/jffn.v4i2.92","url":null,"abstract":"Beta-carotene is a pigment that occurs widely and abundantly in nature. Beta-carotene can be found in some fruits and vegetables. Commonly, beta-carotene consistently bonds to other carotenoid compounds. Beta-carotene is a powerful colorant with beneficial effects on human health due to its ability to radical scavenging. Beta-carotene is obtained through the process of extraction with suitable solvent. The extraction method influenced the profile and quality of beta-carotene. The sonochemical approach using ultrasound, microwaves, and ohmic heating is eco-friendly and helps decrease the amount of solvent used, reduce the extraction time, increase the yield of beta-carotene from the sources, and increase the efficiency of the food applied. It is easier for consumers to accept natural dyes with high stability and efficiency. The present review describes detailed information about the quality of beta-carotene extract, isolation methods, and factors that affect the efficiency of natural food colorants applied to food products, which is helpful for the further development of food product formulations.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74979220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.
java -tea (Orthosiphon aristatus B. Miq)功能饮料具有独特的生理功能和生物活性，如抗氧化和抗高血糖能力。以爪哇茶为基础的功能性饮料含有来自天然材料的生物活性化合物，包括爪哇茶叶、生姜、皂荚木、姜黄、酸橙和卡菲尔酸橙。在其发展过程中进行了一些创新和挑战，影响了饮料的质量和稳定性。饮料的稳定性，特别是在感官和生物活性方面，仍然被认为是次等的。本文对2007年至2019年的配方和加工工艺进行了综述。结果表明，在配方中加入青柠提取物、青柠提取物和风味增强剂可以改善香、味的感官性能。此外，改变爪哇茶树的特定品种作为主要成分，用非蔗糖甜味剂代替蔗糖可提高其生物活性。最近，由于含有丰富的类胡萝卜素，配方中加入了红色果油乳液，以改善饮料的外观。然而，这种添加也造成了另一个障碍，特别是在风味感官方面和乳液稳定性方面。在加工过程中，对爪哇茶饮料进行微胶囊化和纳米胶囊化处理，不仅提高了爪哇茶饮料的生物活性，尤其是抗氧化和降糖活性，而且提高了产品的稳定性，延长了产品的保质期。以java茶为基础的功能饮料的开发可能成为其他类似产品开发的一个里程碑。
{"title":"Sensory and Bioactive Properties Response to Reformulation and Processing of Java-Tea-Based Functional Drink: a Review","authors":"Qurrata A'yuni, C. Wijaya, T. S. Mastuti, Sukarno","doi":"10.33555/jffn.v4i1.99","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.99","url":null,"abstract":"Java-tea-based (Orthosiphon aristatus B. Miq) functional drink is reported to have privileges, mainly its physiological functions and bioactive properties such as antioxidant activity and antihyperglycemic ability. Java-tea-based functional drinks contain bioactive compounds from natural materials, including java-tea leaves, ginger, sappan-wood, curcuma, lime, and kaffir lime. Several innovations and challenges have been carried out during its development, affecting the drinks' quality and stability. The stability of the beverage, especially in the aspects of sensory and bioactive properties, is still considered inferior. This review focuses on the formulation and processing technology conducted from 2007 to 2019. In the case of the reformulation, it showed that the addition of kaffir lime extract, lime extract, and flavor enhancer could improve the sensory properties in terms of aroma and taste. Furthermore, the changes in the specific java-tea plants' variety as the main ingredient and replacing the sucrose with non-sucrose sweeteners increased the bioactive properties. Recently, the formula has been enriched with a red fruit oil emulsion to improve the drink's appearance due to contains abundant carotenoid pigments. However, the addition also created another hurdle, particularly in the flavor sensory aspect and emulsion stability. In the case of processing, applying microencapsulation and nanoencapsulation in java-tea drinks has increased the bioactive properties, especially antioxidant activity, and antihyperglycemic, and also improved the product's stability which prolonged the shelf life. The development of java-tea-based functional drinks might become a milestone to reference other similar product development.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74783703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Safinta Nurindra Rahmadhia, Yanas Anggana Saputra, T. Juwitaningtyas, W. M. Rahayu
Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.
智能包装是一种能够通过一种指示剂对被包装食品及其环境的状况进行监测的指示剂。本研究旨在测定添加紫甘薯提取物的木薯淀粉智能包装中的花青素水平、pH敏感性、溶解度、溶胀和含水量。本研究方法分为紫甘薯的提取和示踪膜的制备两个阶段。此外，本研究还对薄膜的物理化学性质进行了分析。本研究采用完全随机设计(CRD)，在0%的指示膜上提取不同的提取物;5%;10%;15% (v / v)。结果表明，添加15%浸出物的指示膜具有最佳的pH敏感性，显色结果为76.07 (L)、23.56 (a)、7.88 (b)，溶解度为52.15%，溶胀力为133.90%，含水量为15.46%。紫薯提取物的添加对膜指示剂总花青素和pH敏感性有显著影响。提取物添加量越大，膜的颜色变化越明显，水含量和溶解度越高，溶胀性越低。
{"title":"Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.)","authors":"Safinta Nurindra Rahmadhia, Yanas Anggana Saputra, T. Juwitaningtyas, W. M. Rahayu","doi":"10.33555/jffn.v4i1.90","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.90","url":null,"abstract":"Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87245903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. I. Pandiangan, Edrick Alvaro Oslo, Fiona Destine, J. Josephine, Rania Anwar
Kalakai (Stenochlaena palustris) is a common plant in Kalimantan and Sumatra which has been consumed locally as a vegetable. Information about the benefits of kalakai as a functional food has spread widely in the community. However, scientific information and research investigating the potency of kalakai are scarce, and the scientific literature is dominated by local Indonesian-language journals. This review aims to explore and compile the potential health benefits of kalakai based on its nutritional and bioactive content. Kalakai is reported to have various health benefits such as high fibre, antianemia, antioxidant, antidiabetic and antimicrobial activity. Referring to the current status of research, the processing of kalakai as a food functional or nutraceutical ingredient for antioxidative function and controlling blood sugar are the most potential. However, clinical and safety trials still need to be carried out as part of the preparation for the use of kalakai as a functional and nutraceutical food ingredient in the near future.
{"title":"A Review on the Health Benefits of Kalakai (Stenochlaena Palustris)","authors":"F. I. Pandiangan, Edrick Alvaro Oslo, Fiona Destine, J. Josephine, Rania Anwar","doi":"10.33555/jffn.v4i1.98","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.98","url":null,"abstract":"Kalakai (Stenochlaena palustris) is a common plant in Kalimantan and Sumatra which has been consumed locally as a vegetable. Information about the benefits of kalakai as a functional food has spread widely in the community. However, scientific information and research investigating the potency of kalakai are scarce, and the scientific literature is dominated by local Indonesian-language journals. This review aims to explore and compile the potential health benefits of kalakai based on its nutritional and bioactive content. Kalakai is reported to have various health benefits such as high fibre, antianemia, antioxidant, antidiabetic and antimicrobial activity. Referring to the current status of research, the processing of kalakai as a food functional or nutraceutical ingredient for antioxidative function and controlling blood sugar are the most potential. However, clinical and safety trials still need to be carried out as part of the preparation for the use of kalakai as a functional and nutraceutical food ingredient in the near future.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77691663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
W. A. Yulianto, D. Pujimulyani, Candrika Ayu Pratami
Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.
{"title":"The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food","authors":"W. A. Yulianto, D. Pujimulyani, Candrika Ayu Pratami","doi":"10.33555/jffn.v4i1.96","DOIUrl":"https://doi.org/10.33555/jffn.v4i1.96","url":null,"abstract":"Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89798321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alexander Sandra, Vincent Satya, S. Abdullah, Muzi Marpaung, A. Marpaung
Diabetes mellitus proved to be a significant risk factor for both COVID-19 infection and poor outcomes among these chronic health problems. Plants are a rich source of chemical components that could block carbohydrate digestion enzymes, and they can be utilized as therapeutic or functional foods. Natural pigments that have potential benefits, such as chlorophyll, anthocyanin as a part of flavonoid, and carotenoid. Chlorophylls are the most significant and widespread pigment molecules in nature, and they are required for photosynthesis to occur. Anthocyanins are the most important group of water-soluble pigments in plants, responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers. Carotenoids, natural pigments found in an array of different foodstuffs, are the most abundant pigments present in the human diet. The most frequent method for determining a substance's antidiabetic potential is to assess the substance's hypoglycemic or antihyperglycemic.
{"title":"A Review of the Effectiveness Natural Pigment as Antidiabetic to Decrease the Significant Risk For COVID-19 Disease","authors":"Alexander Sandra, Vincent Satya, S. Abdullah, Muzi Marpaung, A. Marpaung","doi":"10.33555/jffn.v3i2.89","DOIUrl":"https://doi.org/10.33555/jffn.v3i2.89","url":null,"abstract":"Diabetes mellitus proved to be a significant risk factor for both COVID-19 infection and poor outcomes among these chronic health problems. Plants are a rich source of chemical components that could block carbohydrate digestion enzymes, and they can be utilized as therapeutic or functional foods. Natural pigments that have potential benefits, such as chlorophyll, anthocyanin as a part of flavonoid, and carotenoid. Chlorophylls are the most significant and widespread pigment molecules in nature, and they are required for photosynthesis to occur. Anthocyanins are the most important group of water-soluble pigments in plants, responsible for the red, purple, and blue colors of many fruits, vegetables, cereal grains, and flowers. Carotenoids, natural pigments found in an array of different foodstuffs, are the most abundant pigments present in the human diet. The most frequent method for determining a substance's antidiabetic potential is to assess the substance's hypoglycemic or antihyperglycemic.","PeriodicalId":15797,"journal":{"name":"Journal of Functional Food and Nutraceutical","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88071926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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